1 C. Dry white wine
1 Large Spanish onion, diced
1 Tsp. Garlic paste
¼ C. Fresh herbs, chopped (cilantro, sage, basil)
1 Tsp. Thyme, ground
½ C. Cider vinegar1 Qt. Tomato sauce
½ C. Prepared horseradish
¼ C. Tomato pasteSalt & pepper to taste
4-5 Pieces Pork tenderloins (totaling 3 Lbs.)
12 Tomato roses or slices
½ C. prepared horseradish julienne
In a heavy bottom pot, reduce wine by 2/3 with onion, garlic, herbs, thyme and vinegar. Add tomato sauce and prepared horseradish. Add paste, salt and pepper and keep warm.
Rub marinade into pork and let sit for two hours. Sear pork and finish to an internal temperature of 160° in 350° oven. Slice half-inch thick coins. Cover bottom of plate with sauce. Arrange 5-6 slices of pork in a half circle. Garnish with tomato rose or slice and horseradish julienne.